Ingredients
1 bell pepper, chopped (optional)
1 small head of green cabbage, chopped
1 large onion, chopped
2-3 carrots, sliced
2 celery stalks, chopped
2-3 cloves of garlic, minced
1 can (14.5 oz) diced tomatoes
4-6 cups vegetable broth or water (adjust to desired consistency)
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
Salt to taste
A pinch of red pepper flakes (optional, for heat)
Fresh parsley or cilantro for garnish (optional)
Instructions
Prep the Vegetables: Chop all your vegetables—cabbage, onion, carrots, celery, and optional bell pepper.
Sauté the Aromatics: In a large pot, heat a little olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant, about 3-4 minutes.
Add Vegetables and Broth: Stir in the chopped carrots, celery, cabbage, and bell pepper if using. Add the diced tomatoes (with juice) and pour in the vegetable broth or water. Stir well.
Season the Soup: Add basil, oregano, black pepper, and red pepper flakes (if using). Season with salt to taste. Bring the soup to a boil, then reduce the heat to a simmer.
Simmer: Cover the pot and let the soup simmer for about 25-30 minutes, or until the vegetables are tender.
Taste and Adjust: Taste the soup and adjust the seasoning if needed. If you prefer a richer flavor, let it simmer a bit longer for the flavors to meld.
Enjoy.